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VIETNAMESE CUCUMBER SALAD
2 pounds Persian or Japanese cucumbers, semi-peeled (stripes) and thinly sliced*
1 jalapeno pepper, seeded and chopped
1 small bunch green onions, sliced thin
1 large stalk celery, diced small
1/2 cup cilantro, diced
1-2 cloves garlic, minced
1/2 cup coarsely chopped peanuts (OPTIONAL)
1/4 cup avocado oil
Juice of 2 lemons
2 tablespoons rice wine vinegar
1 tablespoon Bragg’s Liquid Aminos
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste

• Whisk together the oil, lemon juice, vinegar, liquid aminos, sugar, garlic, salt and pepper.
• In a large bowl, toss the cucumbers, celery, jalapeno, green onions and cilantro.
• Pour marinade over greens and toss well.
• Add peanuts and toss again.
• Serve and enjoy!